To make the spicy mayonnaise, whisk together mayonnaise, sriracha hot chili sauce, soy sauce, and lemon juice in a small bowl; set aside.

To cook the shrimp, bring about 2 cups of water to boil in a small saucepan (you want just enough water to cover the shrimp); stir in a small handful of salt. Add shrimp and cook for about 2 minutes, or until pink and cooked through. Drain shrimp in a colander and set aside to cool. Coarsely chop the shrimp when they are cool enough to handle.

Meanwhile, in a large bowl combine cucumber, melon, green onions, celery, avocado, almonds. Add chopped shrimp. Spoon spicy mayonnaise over mixture and gently stir to combine. Divide salad between four serving plates or scoop into whole cabbage or lettuce leaves divided among the plates. Sprinkle slivered basil evenly over each. Serve.